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–+ servings
Burmese Seafood Curry

Delicious Burmese Seafood Curry: A Flavorful Escape

A delightful Burmese Seafood Curry filled with spices and fresh seafood, perfect for gatherings and quick dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Burmese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 500 g Mixed Seafood can include shrimp, fish, and squid
  • 15-20 Live Mussels choose mussels that are tightly closed
  • 2 Tbsp Fish Sauce key for authenticity, no substitutions
  • 2 tsp Ground Turmeric can use curry powder for a different flavor profile
For the Aromatics
  • 1 Large Onion can use shallots for a milder taste
  • 2 Garlic Cloves Garlic powder may be used but will change the flavor
  • 2 Fresh Red Chillies adjust quantity for personal preference
For the Sauce
  • 2 Tbsp Vegetable Oil any neutral oil can work
  • ½ tsp Chili Powder adjustable based on spice preference
  • 1 tsp Chili Flakes no substitutions
  • 1 tsp White Sugar brown sugar or honey can work as alternatives
  • 1 x 400 g Canned Chopped Tomatoes no substitutions
  • 200 ml Water no substitutions
  • Dash Freshly Ground Black Pepper adjustable for preference
  • Small handful Fresh Coriander optional: can use parsley for a different flavor

Equipment

  • Mixing Bowl
  • wok
  • food processor

Method
 

Step-by-Step Instructions for Burmese Seafood Curry
  1. In a mixing bowl, combine the mixed seafood (excluding mussels) with fish sauce and turmeric, ensuring all pieces are well-coated. Let marinate for about 15 minutes.
  2. While the seafood marinates, clean the live mussels under cold running water and set aside.
  3. Quarter a large onion and slice the fresh red chillies. Blend them with garlic cloves to form a smooth paste.
  4. Heat vegetable oil in a large wok over medium heat. Add the aromatic paste and sauté for 2-3 minutes until fragrant.
  5. Add chili powder, chili flakes, and sugar to the wok. Cook for another minute, then stir in chopped tomatoes and ¾ of the water. Bring to a boil, simmer for about 10 minutes.
  6. Increase heat to high, add marinated seafood along with marinade juices. Cook for 5-7 minutes until seafood is cooked through.
  7. Taste the sauce and adjust seasoning with black pepper and salt. Add fresh coriander before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gCholesterol: 70mgSodium: 1200mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Serve your curry over fluffy steamed rice or with crusty bread to enhance the experience. Leftovers can be stored in an airtight container for up to three days.

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